Butternut Squash Chili Recipes
Cozy, meatless chili loaded with sweet butternut squash, hearty beans, and warm spices. Weeknight-friendly and even better the next day.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 1.5 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 1 cup carrot, diced
- 2.5 tsp minced garlic
- 1 tbsp minced jalapeño Seed for less heat
- 4 cup butternut squash, peeled and cubed 1/2-inch pieces
- 1.5 tbsp chili powder
- 2 tsp ground cumin
- 1.25 tsp smoked paprika
- 1 tsp dried oregano
- 0.25 tsp ground cinnamon
- 2 tbsp tomato paste
- 28 oz diced tomatoes with juices
- 2 cup vegetable broth
- 15 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 1 cup sweet corn kernels Frozen or canned
- 1.25 tsp kosher salt Plus more to taste
- 0.5 tsp black pepper
- 1 tbsp fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Preparation Steps
- Prep all vegetables; peel and cube the squash.
- Warm olive oil in a large pot over medium heat.
- Sauté onion, carrot, and bell pepper with a pinch of salt until softened.
- Stir in garlic and jalapeño; cook until fragrant, about 30 seconds.
- Mix in chili powder, cumin, paprika, oregano, cinnamon, and tomato paste; toast 1 minute.
- Add squash, diced tomatoes, and broth; scrape pot and stir well.
- Bring to a boil, then lower heat; simmer uncovered 20 minutes.
- Stir in beans and corn; simmer until squash is tender, 10 to 15 minutes.
- Finish with lime juice, cilantro, salt, and pepper; adjust seasoning.
- Let rest 5 minutes before serving hot.
Notes
Serve with avocado, shredded cheddar, or a dollop of sour cream. For a smoky kick, add a minced chipotle in adobo with the spices. Leftovers keep 4 days refrigerated; the flavors deepen by day two. Freeze up to 2 months.
This recipe is an original creation inspired by classic Butternut Squash Chili Recipes flavors. All ingredient ratios and instructions are independently developed.